Dutch Moon Cookies

The Gourmet Stroopwafel Is Alive And Well

CAPSULE REPORT: Stroopwafels are an old Dutch treat, invented in the town of Gouda in 1784. The traditional way to eat them is with a cup of coffee, tea or cocoa. Just before it is eaten, the stroopwafel is placed on top of the hot cup in order to soften it up; the filling melts, and scents of cinnamon and nutmeg are released into the air. Originally a poor man’s treat made from crumbs, the cookies are ubiquitous in Holland, from inexpensive supermarket varieties to artisan-baked cookies. An American wife and Dutch husband have revived the artisan art in New Amsterdam, with delightful results: Chewy, chocolate-dipped Dutch caramel wafers, for small daily indulgences, guest treats and gifts. They are perfect with coffee and tea, and a novel gift for a host or hostess.

We were sad when one of our favorite artisan producers in Massachusetts discontinued the delicious stroopwafel from its line. The complex yet homey cookies just weren’t moving as fast as other items, they said. We can only conclude that it’s because most Americans have never heard of a stroopwafel, and don’t know how good it is. Whether from a gourmet producer or the supermarket, it’s not easy to find a stroopwafel in this country.

So we were thrilled when, at a recent restaurant trade show in New York City, we came across Dutch Moon Cookies. New Yorker Tracey Denton and her Dutch husband Eelco Keij, created this Dutch treat for Americans. Succulent and cinnamony, it’s a most delicious introduction to the stroopwafel.

New York is the appropriate place to bake stroopwafels. The Dutch founded New Amsterdam, today known as New York City, almost 400 years ago (2009 is the 400th anniversary year). The cookie company is named after one of the most famous ships in U.S. history—the name of which most of us have long forgotten.

In 1609, a yacht-size Dutch ship named Halve Maen (Half Moon), piloted by British captain, Henry Hudson, set sail from Amsterdam, to find a northeast passage to China. As we learned in grade school, there was no northeast passage, but there was a large continent. The ship ended up in the New World and established the settlement of Nieuw Amsterdam.

In the annals of history, that accidental settlement became what many people call the commercial, financial and cultural center of the world. The British arrived, New Amsterdam became New York City and the city’s Dutch origins have been forgotten by most. The permanent tributes to the initiative—glorious Hudson River and the Henry Hudson Parkway, which hug the west side of Manhattan island—are named for the Halve Maen’s British captain. Manhattan, the name for the island of the original settlement, derives from Manna-hata, “island of many hills” in the language of the original inhabitants, the Lenape tribe. The name was recorded in the 1609 logbook of Robert Juet, an officer on the Halve Maen.

But wait, you say, you’re here for the cookies, not for American History. Good enough. Let’s introduce you to the stroopwafel.

About The Stroopwafel

The stroopwafels is an old Dutch treat, invented in Gouda in 1784*—after the famous cheese, perhaps the city’s second greatest contribution to Dutch cuisine. The cookie is also known by its English translation, syrup waffle, and called a caramel cookie by some, because it is made from two round waffle-like wafers with a sweet syrup or caramel filling (Dutch Moon uses a sugar syrup that tastes like caramel). Sometimes nuts or other flavors are added to the filling. *Different sources cite different dates, and the identity of the inventor is lost to history.

The classic stroopwafel is about four inches in diameter; there are miniature versions as well. Today, they are generally prepared by cutting a freshly-made waffle in half horizontally, spreading the filling and rejoining the two halves. The traditional way to enjoy them is with a cup of coffee, tea or cocoa. Just before it is eaten, the stroopwafel is placed on top of the hot cup in order to soften it up. The filling melts, and scents of cinnamon and nutmeg waft into the air. Stroopwafels are also a popular street snack. (See our Pancake & Waffle Glossary for more types of waffles from around the world.)

Originally made from leftover crumbs, sweetened with syrup, the stroopwafel was not a grand treat; but in poor homes, it was an easy one to pull together. Dutch Moon Cookies has pulled together something quite wonderful.

Stroopwafel Cookie Flavors

According to Dutch Moon Cookies, the mini stroopwafel is the most traditional cookie in Holland. The waffle wafer sandwich, one and three-quarter inches in diameter, is dipped in a quality chocolate, forming the shape of a half moon (an homage to the ship).

These mini cookies are delightful bites: soft to begin with, there’s no need to soften them with the heat from a coffee cup. The cinnamon, vanilla and caramel flavors are perfect with tea, coffee, cocoa or milk, but these cookies are addictive straight out of the box. In fact, order more boxes than you think you’ll need, because Dutch Moon Cookies will disappear very quickly.

Like coconut? You’ll enjoy the white chocolate Dutch Moon Cookie, rolled in coconut. What may look like a lot of white filling in the photo is the moon shape on the top of a round wafer.

†As of this writing, the white chocolate is still Peter’s, but this will be changing.

Eelco and Tracey are working hard to bring authentic stroopwafels to America. This is their second job—both are attorneys by day. Help them out: buy lots of stroopwafels and introduce them to your friends.

DUTCH MOON COOKIES

In the summer months, cold pack overnight shipping is required. If you purchase a number of boxes, the incremental price-per-box is reasonable.

*Prices and product availability are verified at publication but are subject to change. Shipping is additional. These items are offered by a third party and THE NIBBLE has no relationship with them. This link to purchase is provided as a reader convenience.

A sampler box of 12 cookies. These minis go quickly, so buy more than one box!